Soft-Ball Stage 235° F–240° F sugar concentration: 85%   At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake. Fudge, pralines, and fondant are made by cooking ingredients to the soft-ball stage.
	- - - Science of Cooking - - - Webcasts - - - Ask the Inquisitive Cooks - - - Share & Discuss - - - - - -

© Exploratorium | Use Policy | Privacy Policy